This is a South Indian dish. It is served as main course of the meals. This is very healthy and tasty. It has lots of vegetables, rice, toor dal and very little spice. Most of the people like to have this dish. There is a conception that this dish takes too much time to prepare. If you organize the things before you start cooking, you can finish it off within 30 minutes. You will be happy to know that the masala, prepared for this dish, can be used for several times, and for other dishes as well. You have to store it in a bottle. Let’s see how to prepare this dish.
- Rice (get Sona Masoori if available) – 250 gms (1 ½ cup)
- Toor Dal/Arhar dal (split red gram) – 200 gms (1 cup)
- Vegetables – 250 gms (The vegetables we are using here are potatoes, fresh green beans, green peas, cauliflower, cucumber, tomatoes and onion. You can use any vegetables you want.)
- Curry Leaves 8-10 leaves
- Coriander leaves (chopped) – 1 small cup
- Mustard seeds – 1 Tea spoon
- Cumin seeds – 1 Tea spoon
- Turmeric powder – ½ Tea spoon
- Ghee – 2 Table spoon
- Cooking oil – 1 Table spoon
- Tamarind paste – 1 Tea spoon
- Salt – 2 Tea spoon
INGREDIENTS FOR MASALA
- Coriander seeds (Dhaniya) – 2 Table spoon
- Split Bengal gram (Chana dal) – 1 Table spoon
- Fenugreek Seeds (Methi) – ½ Table spoon
- Cinnamon Stick (Dalchini) – 1 Inch in length
- Asafoetida (Hing) – 1 Pinch
- Red chillies – 5 in number
- Dry Coconut (grated) – 1 Small Cup
- Wash rice and toor dal together, drain away all the water. Add 7 cups (around 1 ½ litres ) of water to it. Pour washed rice and dal with water to pressure cooker, leave it to soak for 10 minutes.
- Cut the vegetables into small cubes (around 1 inch in length). Add salt and the cut vegetables except onions to soaked rice and dal. Mix them well and close the pressure cooker with lid.
- Heat the pressure cooker on medium flame for 10 – 12 minutes. Let cooker whistle thrice and take off the cooker from heat. And allow the pressure come down. Cooking on slow or medium flame helps in cooking the food perfectly and fully.
Mean while, you can prepare the masala:
- Heat a wide bottomed pan, pour chana dal in it and roast it stirring continuously for 5 minutes. Chana dal has got more moisture than any other dal. Hence to remove moisture from the dal, we need to roast it for more time.
- Then add coriander seeds, methi,cinnamon stick and red chillies to it, one after the other, and roast them together for 5 minutes (or you can roast it until the masala starts leaving aroma).
- Roast the grated coconut separately to light brown color. Roasting of dry coconut gives more natural oil and aroma to masala. Allow them to cool for 5 minutes.
- Grind the all roasted masala and coconut with hing to a fine powder. Store it in a bottle.
- In Indian dishes, seasoning plays an important role. This is the final step of the preparation of the
- Heat a big sized pan, pour oil in it and add mustard seeds. Allow them to split and add cumin seeds, curry leaves, turmeric powder and chopped onions to it.
- Fry onions until they get light brown color. Add a glass of water (around 200 ml) and tamarind paste to it. According to your taste, you can add a little more salt to it. Add 3 tea spoon masala powder (freshly prepared).
- Now, open the lid of pressure cooker and pour the cooked rice and dal to the big pan. Mix them well adding ghee to it and add chopped coriander leaves to it. Close the pan with a lid. Allow it cook on heat for 5 minutes. Now tasty, spicy and healthy bisi bele bath is ready to serve.